Make the best traditional Coleslaw salad with a creamy mayonnaise-and-vinegar dressing using this quick, 10-minute recipe. It’s the perfect summer BBQ side dish and makes a delicious topping for pulled pork sandwiches, fish tacos, burgers, and more.
Table of contents
- Ingredients
- Instructions
- Additions and substitutions
- What to serve it with
- More salad recipes
An easy coleslaw recipe is a must-have for warm-weather gatherings. This version balances crisp shredded cabbage and carrots with a sweet-tangy, creamy dressing made from mayonnaise, maple syrup (or honey), apple cider vinegar, and Dijon mustard. It’s ready in about 10 minutes and holds up well as a make-ahead side if stored carefully.
Ingredients
- Shredded cabbage – Use a mix of green and red cabbage for color and texture. You can shred cabbage by hand with a box grater, use a food processor with a shredding blade, or purchase pre-shredded cabbage from the store.
- Shredded carrots – Freshly shredded carrots add color, sweetness, and crunch. Pre-shredded bags are a convenient option.
- Coleslaw dressing – A simple dressing of mayonnaise, maple syrup (or honey), apple cider vinegar, Dijon mustard, celery seeds, salt and pepper creates the classic sweet-and-tangy flavor. This dressing can be mixed ahead of time and refrigerated.
All ingredients in this recipe are naturally gluten free. To make it dairy free, choose a vegan mayonnaise. If you prefer, use a 14-ounce bag of coleslaw mix instead of shredding your own vegetables.
Instructions
- Make the dressing. In a small bowl, whisk together mayonnaise, maple syrup (or honey), apple cider vinegar, Dijon mustard, celery seeds, salt and black pepper. Taste and adjust seasoning to your preference. The dressing can be made up to two weeks ahead and kept chilled in a sealed container.
- Prepare the vegetables. If not using pre-shredded, shred the green cabbage, red cabbage and carrots. Use a food processor, a shredder attachment on a stand mixer, or a box grater. Combine the shredded vegetables in a large bowl.
- Toss and chill. Add the dressing to the bowl with the shredded cabbage and carrots and toss until evenly coated. For best flavor, refrigerate the coleslaw for about 1 hour before serving to allow the flavors to meld.
Storage: Store leftover coleslaw in an airtight container in the refrigerator for up to 24 hours. Since the vegetables are already dressed, they will start to soften after a day and lose some crunch. If you plan to keep it longer, store the dressing separately and toss just before serving.
Additions and substitutions
This is a basic traditional coleslaw, and it’s easy to customize. Here are ideas to vary flavor, texture and temperature:
- Broccoli slaw: Replace green cabbage with grated broccoli stems and florets for a different texture. Peel stems and slice or grate into thin matchsticks.
- Onions: Add 1/4 cup diced green onions or 1/2 cup minced red onion for a sharper bite.
- Fruit and sweetness: Fold in 1/2 cup raisins or dried cranberries for a sweet contrast.
- Extra crunch: Add thinly sliced cucumber, celery, or bell pepper for additional crispness.
- Herbs and spice: Fresh herbs like dill or parsley, or a pinch of smoked paprika or cayenne, can customize the profile to suit the meal.
What to serve it with
Coleslaw is incredibly versatile and pairs well with grilled, smoked, and fried foods. It also works as a cool, crunchy contrast on sandwiches and tacos. Try these pairings:
- Honey mustard grilled chicken with grilled zucchini
- Marinated grilled chicken thighs with grilled Brussels sprouts
- BBQ chicken with baked sweet potatoes
- Smoked brisket with baked beans
- Smash burgers with cheesy grilled potatoes
- Smoked pork chops with mac and cheese
It’s also an excellent topping for smoked pulled pork sandwiches, sliders, fish tacos, and chicken tacos—where the cool slaw brightens rich or spicy fillings.
More salad recipes
Here are a few other salads that are great for summer gatherings, potlucks, and picnics:
Pasta Salad with Greek Yogurt Dressing
Red, White & Blue Cheese Potato Salad
Italian Salad
Roasted Beet Salad
Blue Cheese Salad
Eggplant Salad
Coleslaw
Servings: 6 cups
Prep Time: 10 minutes | Total Time: 10 minutes
Author: Whitney Bond
Ingredients
Coleslaw Dressing
- 6 tablespoons mayonnaise
- 2 tablespoons maple syrup or honey
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1/2 teaspoon celery seeds
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
Coleslaw
- 3 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup shredded carrots
Instructions
- Add all dressing ingredients to a bowl and stir until smooth.
- Combine shredded green cabbage, red cabbage and carrots in a large bowl.
- Add the dressing and toss evenly to coat.
- Refrigerate for 1 hour before serving to allow flavors to meld.
Notes
- You can use a 14-ounce bag of coleslaw mix instead of shredding vegetables yourself.
- All ingredients are naturally gluten free. Use vegan mayonnaise to make the recipe dairy free.
- Store leftover coleslaw in an airtight container in the refrigerator for up to 24 hours. The texture will remain at its crunchiest the day it’s dressed.
Nutrition Facts
Calories: 143 kcal (per serving)
Carbohydrates: 11 g | Protein: 1 g | Fat: 11 g
Saturated Fat: 2 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 2 g
Cholesterol: 6 mg | Sodium: 195 mg | Fiber: 2 g | Sugar: 7 g
Vitamin A: 3941 IU (79%) | Vitamin C: 31 mg (38%) | Calcium: 48 mg (5%) | Iron: 1 mg (6%)